Discover our delicious gluten-free Moroccan millet recipe, an exquisite blend of spices and textures. Experience a fusion of authentic flavors and an exceptional nutritional option.
- 15 ml (1 tbsp) canola oil
- 1 French shallot, minced
- 2 cloves garlic, finely chopped (or 10 ml / 2 tsp) minced garlic in a jar
- 1 ml (1/4 tsp) cumin
- 1 ml (1/4 tsp) turmeric
- 0.5 ml (1/4 tsp) ground ginger
- 0.5 ml (1/4 tsp) ground cinnamon
- 125 ml (1/2 cup) hulled millet, rinsed
- 375 ml (1 ½ cups) no-salt-added vegetable broth or water
- 1 medium carrot, grated (about 125 ml / ½ cup)
- 125 ml (1/2 cup) canned lentils, rinsed and drained
- 60 ml (1/4 cup) dried raisins, dates or apricots, chopped
- 60 ml (1/4 cup) slivered almonds
- Juice of 1/2 lemon (about 30 ml / 2 tbsp)
- 1 large handful of fresh parsley, finely chopped
- Pepper and salt
- In a saucepan, heat the oil over medium heat, then add the shallot and garlic. Cook for about 3 minutes, stirring, or until the shallot is translucent.
- Reduce heat to low and add cumin, turmeric, ginger and cinnamon. Stir for about 1 minute.
- Add millet and stir to coat well.
- Add broth and bring to a boil over high heat. Stir.
- Reduce heat to low, cover and simmer for 25 minutes or until grains are tender. Add carrot, lentils and raisins, cover again and let stand for 10 minutes off heat.
- Using a fork, scrape millet to separate the grains.
- Transfer to a large bowl. Add almonds, lemon juice and parsley. Season with pepper and salt, if desired, and mix well.
- Serve with meat or fish or add more lentils and almonds for a vegetarian meal.
Can be kept for 5 days in the refrigerator and does not freeze.